The first time I tasted Mafé was during my culinary sabbatical in Senegal, where I watched a grandmother transform humble ingredients into one of the most complex, satisfying stews I’ve experienced. This West African peanut stew originating from Mali and Senegal creates a perfect harmony between protein, earthy peanuts, and acidic tomatoes. What surprised me most was how the long, gentle simmer transforms peanut paste from a thick, sticky ingredient into a velvety sauce that clings perfectly to each morsel of meat. Each spoonful delivers a symphony of deep umami, subtle spice, and comforting richness.
The Story
Mafé holds a special place in West African cuisine, particularly in Senegal and Mali, where regional variations abound. The Senegalese version often features a lighter broth and sometimes goat meat, while in Mali you’ll find a thicker sauce occasionally studded with whole peanuts. What unites these variations is the magical transformation that happens when peanut paste slowly melds with broth and aromatics. After learning this recipe from local cooks, I’ve adapted it slightly to maintain authenticity while making the ingredients more accessible for home kitchens.
Ingredients Spotlight
For 4-6 servings:
- 2 tbsp (30ml) vegetable oil
- 1½ lbs (680g) beef chuck or chicken thighs, cut into 1½-inch cubes
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 1-inch (2.5cm) piece ginger, grated
- 1 green bell pepper, diced
- 2 tbsp (30g) tomato paste
- 1 cup (240g) crushed tomatoes
- ½ cup (120g) natural, unsweetened peanut butter
- 4 cups (950ml) beef or chicken stock, warm
- 1 tsp ground cumin
- ½ tsp cayenne pepper (adjust to taste)
- Sea salt and freshly ground black pepper
- Fresh lime juice to finish (optional)
Step-by-Step Guide
1. Prepare the base – Heat oil in a heavy-bottomed Dutch oven over medium-high heat. Season meat generously with salt and pepper, then brown in batches until golden on all sides (about 5 minutes per batch). Don’t crowd the pan – proper browning creates the foundation for an exceptional stew. Remove meat and set aside.
2. Build the aromatics – Reduce heat to medium. Add onions to the same pot and cook until translucent, about 4 minutes. Add garlic, ginger, and bell pepper, cooking for another 3 minutes until fragrant. Stir in tomato paste and cook for 2 minutes until it darkens slightly – this develops crucial umami notes.
3. Create the sauce – Return the meat to the pot. Add crushed tomatoes, cumin, and cayenne. In a separate bowl, whisk the peanut butter with 1 cup of warm stock until smooth (this prevents lumps). Add this mixture to the pot, then gradually incorporate remaining stock. Bring to a gentle simmer.
4. Slow transformation – Reduce heat to low, partially cover, and simmer for 1 hour (chicken) to 1½ hours (beef), stirring occasionally to prevent sticking. The sauce will gradually thicken and the flavors will intensify. The meat should be fork-tender when done.
Expert Techniques
The key to authentic Mafé lies in the slow cooking process. Unlike many Western stews where you aim for rapid reduction, Mafé benefits from gentle heat that allows the oils in the peanut butter to slowly release and emulsify into the sauce. If your sauce becomes too thick during cooking, add stock ¼ cup at a time – but resist the urge to thin it too much. The perfect Mafé sauce should coat the back of a spoon while still flowing.
Chef’s Note: For the most authentic flavor, look for natural peanut butter with no added sugar or stabilizers. If using commercial peanut butter, you might need to add a splash more acid (lime juice or vinegar) to balance the sweetness. In Senegal, they would use freshly ground peanut paste, which has a more intense flavor than what we typically find in stores.
Presentation & Pairing Ideas
Traditionally, Mafé is served over steamed white rice, which provides the perfect canvas for the rich sauce. For a more authentic experience, try serving it with fonio, a nutritious West African grain that’s becoming more widely available. A side of quick-pickled vegetables adds brightness and textural contrast to complete the meal.
For wine pairings, I’ve found that a juicy Côtes-du-Rhône stands up beautifully to the richness of the stew, while a crisp Chenin Blanc provides refreshing counterpoint to the peanut butter’s richness. If you’re looking for non-alcoholic options, try ginger-infused sparkling water or traditional bissap (hibiscus tea).
This dish welcomes adaptations – try adding sweet potatoes or eggplant during the last 30 minutes of cooking for a vegetable-forward version, or experiment with aromatics similar to those in a coconut curry for a fusion twist. Just like a good chili, Mafé develops even richer flavor overnight, making it perfect for meal prep and special occasions alike. The rich collagen from the meat creates a silky mouthfeel reminiscent of a well-made bone broth, while the aromatic complexity rivals that of fresh pesto. With just a handful of ingredients, this dish delivers luxury akin to truffle pasta but with a completely different flavor profile.